This year’s competition not only boasts a rich variety of ingredients but also incorporates the use of light cooking techniques, showcasing the diversity of Taiwan’s halal cuisine. The participating teams are formidable, with two teams each from the Universiti Malaysia Kelantan (UMK) Faculty of Hospitality, Tourism and Wellness and Universiti Putra Malaysia (UPM) Department of Food Service and Management, competing for the title of this year’s Taiwan Halal Food Champion. Additionally, renowned international chefs Chef Johari Edrus and Michelin-starred Chef Riz are serving as judges.
 

 

In the end, students from the Universiti Putra Malaysia’s employed a fusion of creative cooking techniques, incorporating Western cuisine with Taiwanese and Asian culinary methods to present a seafood tower and a mixed grilled flatfish dish. Their culinary skills captured the hearts of judges, including renowned Malaysian international chefs Chef Jo and Chef Riz, earning them the championship title and a cash prize of 1,000 Ringgit. The winning students expressed that quality ingredients are like a dish in themselves. They discovered that Taiwanese halal ingredients don’t require excessive cooking or seasoning to showcase their unique and unforgettable flavors. It was a beautiful and memorable experience.